Herb Roasted Potato Crisps



A delicious and healthier way to prepare potatoes and still get that great taste. You don’t even have to peel these potatoes! Just clean, slice, sprinkle with herbs and bake.






Using a brush and water,

scrub the potatoes clean.



Brush a generous coating of olive

oil onto a large baking sheet.



Slice potatoes into 1/4” thick slices.



Lay potato slices flat on the

prepared baking sheet.



Brush a thin coating of olive oil

on the tops of the potato slices.



Combine the 3 salts and lightly sprinkle

them over the potatoes. Lightly coat the

potatoes with the rest of the ingredients

one at a time. Bake in a preheated

400 degree oven for 30 minutes.



After 20 minutes of baking, carefully turn

the potato slices over and finish baking

until tender and they start to brown.



Remove from the oven, place on a

serving plate and serve immediately.


Herb Roasted Potato Crisps




  • 3 medium potatoes
  • olive oil
  • celery salt, to taste
  • garlic salt, to taste
  • onion salt, to taste
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dries thyme


  1. Preheat oven to 400 degrees.
  2. Using a scrub brush and water, clean the potatoes.
  3. Generously brush olive oil on a large baking sheet.
  4. Slice the potatoes 1/4” thick.
  5. Place the sliced potatoes flat on the baking sheet.
  6. Brush the tops of the potatoes with olive oil.
  7. Combine the salts and lightly sprinkle them over the potato slices.
  8. Sprinkle the pepper, oregano and thyme (one at a time) lightly over the potatoes.
  9. Bake for 20 minutes then carefully turn the potato slices over. Continue to bake about 10 minutes or until potatoes are tender and just start to lightly brown.
  10. Place on a serving plate and serve immediately.






Categories: Potato


  1. Yum! I’m guessing these are like home-made potato ships, aye? Accept these potato crisps probably don’t have as much artificial flavors and sulfates in them as potato chips do 😀

    • Thanks Jennifer! That is funny you say that because my husband said he would have used the air fryer too. But then I reminded him how his potatoes always seem to have spots that aren’t cooked properly because they touch. The only thing I would do differently with my recipe is slice with a slicer so they are all the same thickness (I don’t slice very even..lol).

      • I was going to say that my mom made something similar and called them “Company Potatoes” … I Googled to see if that image looked the same but it did not. Hers were sliced and onions in them, herbs/spices and then bread crumbs on top and then baked so they got really crispy. Maybe that version was a “Canadian thing”?

      • OK, because when I Googled it looked different – as the “baby” in the family I got to eat the crisp off the top when the foil paper was removed … always crispy up top. That was right up there with licking the beaters!

  2. I grew up on a large farm in England we had two fields of Potato Maris Piper for the house and staff. One bad autumn in 1959 the fields became lakes. My father never a quiter rang Smiths crisps factory and they took the lot at top price. Water is needed to swell that spud in order to make a fatter profit .one potato makes 3 bags of sold crisps that way. i learned economy before I was school age .I will use your idea but it is not much different than mine only i leave my peeled spuds in water over night sliced. Before doing all you say then in oven s you say. Result is just right for a bag of crisps with sea salt only.

    • Now I have to try the overnight in water trick! I put potatoes in water but only because I peel them early and don’t want them to turn brown. Thank you!!!

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